By-Products of Olive Oil in the Service of the Deficiency of Food Antioxidants: The Case of Butter

Table 1

Physicochemical characterisation of olive waste.

Parameters	OMWW	Pomace
pH	4.50 ± 0.01	4.12 ± 0.01
EC (mS·cm^−1)	7.00 ± 0.02	5.50 ± 0.01
Density	1.05	0.32 ± 0.02
OM (%)	74.75 ± 5.46	95.18 ± 0.42
OC (%)	43.36 ± 3.16	53.2
FAT (%)	7.67%	72.3%
NTK (mg/L)	0.003 ± 0.0004	0.95